Sunday, April 20, 2008
Chicken Crescent Wreath
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shreded C0-Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli *
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1-2 chicken breasts, cooked & cubed **
2 tbsp chopped onion ***
*Can substitute fresh broccoli for frozen broccoli.
**Can substitute chicken for one 5-oz can of chicken.
***Can substitute fresh onion with dehydrated onion.
1. Arrange the crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
3. Bake at 375 degrees for 20-25 minutes or until golden brown. Makes 6-8 servings.
Recipe from: 2000 Taste of Home Annual Recipes